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    Home » All Recipes » Eggless whole wheat strawberry banana oat muffins

    Eggless whole wheat strawberry banana oat muffins

    By Khushboo 22 Comments May 5, 2017 February 9, 2018

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    Jump to the recipe

    Say hello to these Eggless whole wheat strawberry banana oat muffins made without processed flour/ maida , no processed sugar and are butter free . These healthier muffins are Vegan too . 

    My mornings are super busy and I always prefer grab and go breakfast. Something that is guilt free and healthier of course . I love muffins especially home-made. It makes a great after school snack for kids too.  Unlike bakery muffins these Eggless strawberry banana oats muffins are not sugar laden . The sweetness comes from bananas , raisins , fruity spurts of strawberries and very little raw sugar. These muffins are dairy free too , however you can refer to my recipe notes if you want to go all dairy. And the moistness comes from oil and bananas.

    Look at this small boomerang video that shows how spongy these muffins are 🙂

    I love how these muffins are made with simple clean ingredients found at home and can be frozen for busy day snacking. 

    How to store these muffins  –

    As these muffins have fruits in them , they need to be refrigerated. Unlike the buttery ones, the texture of these muffins is super soft and not tough or dry even after refrigerating . We love eating them chilled straight out of the fridge. 

    These banana oat muffins will stay well up to 5 days in an airtight container in the fridge and up to 2 months in the freezer. Just wrap individual muffins in cling wrap and place in a airtight container . Thaw desired muffins for 20 – 30 minutes at room temperature before consuming. Do not re freeze thawed muffins. 

    Strawberries are in abundance this season so I have used them. You can sub them with mangoes or apples too. 

    These muffins make a quick breakfast or a snack. These healthier banana oat muffins are kid friendly too. It makes a great addition to their lunch box or a healthy treat after school . 

    Given below is the recipe followed by important notes and substitution. 

    Liked this recipe?Do give it a star rating in the comments !
    Print recipe
    4.80 from 5 votes

    Eggless whole wheat strawberry banana oat muffins

    Vegan breakfast muffins which are healthier snack option too.
    Course Breakfast, Snack
    Cuisine American
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Adjustable Servings -12 -14
    Author Khushboo

    Ingredients

    • For coating and mixing in the batter / topping
    • 1.5 cup chopped fresh strawberries
    • ½ cup raisins/ cranberries
    • 1 tablespoon wheat flour
    • ¼ cup rolled oats
    • For making flax seed egg replacement
    • 1 tablespoon flax seed meal
    • 3 tablespoon warm water
    • Other ingredients for the batter
    • 1 cup whole wheat pastry flour/ atta
    • ½ cup oat flour / grounded rolled oats
    • ½ cup almond flour/ meal
    • ¼ cup raw sugar
    • 1 ¼ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon cinnamon optional
    • ¼ teaspoon salt
    • 2 medium sized ripe banana
    • ¼ cup almond milk/ or of your choice
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract/ almond extract
    • ⅓ cup canola oil/ avocado oil

    Instructions

    • Pre heat oven to 350 deg C and Line a standard cupcake pan.
    • In a small bowl add strawberries and raisins . Sprinkle 1 tablespoon flour and coat well . Keep it aside .
    • In another bowl combine warm water and flax seed meal and keep aside until it gels up.
    • In a blender/ mixer add chopped bananas , milk , oil , flax seed meal , lemon juice , vanilla , sugar and puree until smooth.
    • In a big mixing bowl , sift the whole wheat flour/ atta.
    • Add in all other dry ingredients and give a quick mix with a spoon.
    • Now add the prepared puree to the dry ingredients.
    • Mix well with a spatula or whip it with a hand held or electric whisk .
    • Do not over mix. The batter for these muffins have to be thick.
    • If you feel that the batter is very thick then add 1- 2 tablespoon milk to get desired consistency.
    • Now add in the flour coated strawberries and raisins to the batter and fold well .
    • Reserve some for topping the cupcake.
    • With a help of an ice cream scooper or a spoon scoop the batter in the cupcake pan up to ⅔ full
    • Top the reserved strawberries raisins along with rolled oats .
    • Tap the pan gently over the counter to get rid of any trapped air bubbles.
    • Bake it in a pre heated oven for 18-22 minutes.
    • Check at 18 minute mark. Mine were done in 20 minutes.

    Notes

    Size of banana varies so does the sweetness. Add additional liquid if necessary .
    To be precise banana puree without liquid added is ¾ cup plus 1 tablespoon .
    These muffins aren’t overly sweet so adjust sweetness to your taste.
    Substitute flaxseed meal with thick yogurt.
    Substitute strawberries with chopped mangoes or apples.
    You may add nuts too.
    Toppings are coated with flour to avoid sinking to the bottom .
    Substitute almond meal with equal amount of oat flour.
    Oats flour is nothing but ground oats . Just pulse rolled oats in the blender until flour like.
    I have used cupcake pan which are smaller than muffin pans.
    It will yield 13-14 standard size cupcakes or 8 muffins.
    Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

    I have used SILK unsweetened almond milk

    Sujata Sharbati wheat flour 

    Bob’s Red Mill’s finely grounded almond meal.

    Bob’s Red  Mill’s flax seed meal

    Chosen Food’s Avocado oil.

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    Thanks for stopping by.

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    Filed Under: All Recipes, Bakers Lounge, Breakfast & Mid-Day Snacks, cakes/ cupcakes/ cookies Tagged With: breakfast, healthy, kid friendly, muffins, oats, strawberries, vegan, whole wheatMay 5, 2017

    Reader Interactions

    Comments

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    1. Bhawna

      June 18, 2020 at 11:50 am

      5 stars
      These are my most favorite muffins.. delicious

      Reply
    2. ARUNIMA MONDAL

      May 19, 2020 at 11:49 am

      Khusboo really nice recipe ,I will definetly try this.

      Reply
    3. Parisha Singh

      December 16, 2018 at 4:35 am

      5 stars
      Hi Khushboo!

      Could you please tell how much yogurt to replace flaxseed meal? Is it 1 tbsp or 4 tbsp (1 + 3)?

      Thanks in advance.

      Reply
      • Khushboo

        April 16, 2019 at 10:39 pm

        Parisha it would be 4 tablespoons yogurt.

        Reply
    4. Sheetu

      February 19, 2018 at 1:35 pm

      Hi Khushboo, can I replace apple sauce instead of bananas?

      Reply
      • Khushboo

        February 19, 2018 at 1:55 pm

        Yes you can Sheetu!

        Reply
    5. Vasudha

      August 11, 2017 at 9:33 pm

      Made these today…substituted strawberries with blueberries came out yum! All the cupcake recipes I have tried from ur site have turned out great! Vanilla cupcakes are a favourite with my family!

      Reply
      • Khushboo

        August 15, 2017 at 9:16 am

        Blueberries sound equally delicious. I am glad that my recipes are working for you. Thank you for a lovely feedback Vasudha!

        Reply
    6. Khyati

      May 15, 2017 at 3:48 pm

      5 stars
      Khushbu, yours is the only blog I follow for baking and I love all your recipes. They are so easy to follow and easier to make. Love your blog. Continue the good work. If you open your YouTube channel I will be the first one to subscribe:))

      Reply
      • Khushboo

        May 16, 2017 at 9:04 am

        Thank you Khyati for your kind words. Video recipes will be coming soon!

        Reply
    7. Kirti

      May 15, 2017 at 8:03 am

      Too Good recipe, made my Saturday morning breakfast a hit. I just switched Whole wheat with Jawar Flour, as I’m gluten allergic, and the muffins came out so fine with added chocolate chips and walnut for topping.

      Reply
      • Khushboo

        May 15, 2017 at 8:54 am

        Gluten free sounds great Kirti. Thank you for a lovely feedback!

        Reply
    8. SS

      May 09, 2017 at 10:52 pm

      Hi! Always love your recipes. I cant get almond flour in Malaysia easily and it’s expensive. Can I replace it with the atta flour with same results?

      Thanks in advance 🙂

      Reply
      • Khushboo

        May 10, 2017 at 9:15 am

        SS you may replace it with oats and wheat flour 50:50 .

        Reply
    9. Neha

      May 06, 2017 at 9:42 am

      5 stars
      Nice recipe . I love all your bakes. Will surly give this a try.

      Reply
      • Khushboo

        May 07, 2017 at 6:11 pm

        Thanks Neha, sure do!

        Reply
    10. Niyati Mehta

      May 05, 2017 at 8:38 pm

      4 stars
      Healthy to the core 😊👍

      Reply
      • Khushboo

        May 07, 2017 at 6:09 pm

        Thank you Niyati. Healthier option indeed!

        Reply
    11. Stacey

      May 05, 2017 at 3:03 pm

      Looks great. Can’t wait to try it. Especially because they are vegan

      Reply
      • Khushboo

        May 07, 2017 at 6:10 pm

        Sounds good Stacey . Hope you like them!

        Reply
        • Harshali Kothari

          June 27, 2021 at 6:48 pm

          Can I grind steel cut oats instead of rolled oats in the batter? Thanks

        • Khushboo

          June 29, 2021 at 3:29 pm

          Steel-cut oats may require more time to cook as well as more liquid too. I haven’t tried it yet so not quite sure.

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